Tag Archives: postaday2011

Yes, “Sudden Death” is the translation of this brewer, and I always feel kind of special when there is a beer with a cork in it. Mort Subite Gueuze: 4.5%abv Suggested Drinking temperature 2-4C 35-37F. Gueuze, in name and style … Continue reading →

Peche=Peach. Pecheresse: 2.5%abv Suggested serving temperature 2-3C 35-37F. Only just now did I notice the insanely low alcohol content. I suppose this beer is packaged quite elaborately for its flavors as opposed to a tool for becoming intoxicated. Additionally it … Continue reading →

OK, so that last one was not much of a beer-this one is a regional classic. Lindemans Kriek: 3.5%abv Suggested serving temperature 2-3C 35-37F, well chilled. Here is a traditional Lambic style beer from Belgium. Kriek or cherry flavored beers … Continue reading →

For this week we will be going through various examples of Belgium’s well-known fruit-styled beers. Framboise (raspberry), Kriek/Cerise (cherry) and Geuze (an open vat fermented beverage yielding a cidery-type beer). Other examples are what the Wallonie (Belgian Francophones) call a … Continue reading →

The stronger blond sister of the dubbel. Westmalle Tripel: 9.5%abv Suggested serving temperature 8-14C 46-57F. Why not knock off these two at the same time. Yesterday was the dark, premier example of a double and today’s beer is a premier … Continue reading →

Another of the fabled Trappists that make Belgian beer brewing so famous. Westmalle Dubbel: 7%abv Suggested serving temperature 8-14C 46-57F. What attracts me to the Westmalle line of beers, especially the Dubbel, is that most connoisseurs say that all other … Continue reading →

A seasonal brew from one of the greats. Saison: 6.5%abv Suggested serving temperature “Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months.”-BeerAdvocate I guess I missed this one on previous … Continue reading →